Roasted Butternut Squash (The Sweet and Creamy Component):

1. 1. Preheat the Oven (The Roasting Begins): Preheat your oven to 400°F (200°C).
   2. Prepare the Squash (The Prep Work): Peel, seed, and cube the butternut squash into approximately 1-inch cubes. Uniformly sized cubes will ensure that the squash roasts evenly.
   3. Season the Squash (The Flavor Foundation): In a large bowl, toss the cubed butternut squash with olive oil, salt, and freshly ground black pepper. Make sure the squash is well-coated with the oil and seasoning.
   4. Roast the Squash (The Transformation): Spread the squash on a parchment paper-lined baking sheet in a single layer, without overcrowding. Roasting the squash in a single layer allows it to caramelize and become tender. Roast in the preheated oven for about 30 minutes, or until the squash is tender and slightly caramelized. You can test the doneness of the squash by piercing it with a fork – it should be easily pierced.

Roasted Brussels Sprouts (The Crispy and Nutty Element):

1. 1. Preheat the Oven (The Roasting Continues): If you’re roasting the Brussels sprouts at the same time as the butternut squash, you don’t need to adjust the oven temperature.
   2. Prepare the Brussels Sprouts (The Prep Work): Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves. Slice all Brussels sprouts in half (or quartered if they are large). Halving or quartering the Brussels sprouts ensures that they cook evenly and become crispy.
   3. Season the Brussels Sprouts (The Flavor Infusion): In a medium bowl, toss the Brussels sprouts with olive oil, salt, and freshly ground black pepper. Make sure the Brussels sprouts are well-coated with the oil and seasoning.
   4. Roast the Brussels Sprouts (The Crispy Finish): Spread the Brussels sprouts on a parchment paper-lined baking sheet in a single layer, without overcrowding. Roast in the preheated oven for 20-30 minutes, or until the Brussels sprouts are tender and slightly crispy. The edges of the leaves should be slightly browned.

Steak (The Protein Powerhouse):

1. 1. Season the Steak (The Flavor Base): Season the flank steak on both sides with smoked paprika, chili powder, salt, and freshly ground black pepper. Be generous with the seasoning – it really brings out the flavor of the steak.
   2. Sear the Steak (The Crust Creation): Heat an empty large cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through evenly, which is essential for a good sear. Add 2 tablespoons of olive oil to the hot skillet. Add the whole flank steak to the skillet and cook on medium heat for 5 minutes, without moving it at all. This allows the steak to develop a nice crust.
   3. Cook the Steak to Your Liking (The Temperature Guide): Flip the flank steak over to the other side, reduce the heat to low-medium, and cook for about 5 minutes or more, until the steak is cooked to your liking. Use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should register 130°F (54°C). For medium, it should register 145°F (63°C). The FDA-recommended safe internal cooking temperature for steak is 145°F (63°C), but many people prefer their steak cooked to a lower temperature for optimal tenderness and flavor.
   4. Slice the Steak (The Tenderness Secret): Remove the steak from the skillet to a plate and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. Slicing the steak against the grain into thin strips, about 1-inch wide, further enhances its tenderness.
   5. Make the Garlic Butter Sauce (The Flavor Bomb): To the same, now empty, cast-iron skillet (no need to clean it!), add the butter and minced garlic. Cook on low-medium heat for about 1 or 2 minutes, or until the garlic softens and becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
   6. Coat the Steak (The Flavor Infusion): Add the cooked and sliced flank steak and fresh thyme to the skillet with the garlic butter sauce. Toss the steak gently to coat it thoroughly with the sauce and cook for a minute or two to warm it through. Remove from heat.
   7. Combine and Serve (The Grand Finale): Add the roasted butternut squash and roasted Brussels sprouts to the skillet with the cooked flank steak. Toss everything together gently to warm the vegetables and coat them with the garlic butter sauce. If you used a large skillet, everything should fit comfortably. If not, you may need to work in batches. Top with more fresh thyme for garnish. Season with salt and freshly ground black pepper to taste before serving. Serve immediately while everything is warm and delicious.